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Staphylococcus aureus in Dairy Industry: Enterotoxin Production, Biofilm Formation, and Use of Lactic Acid Bacteria for Its Biocontrol.
Emiliano, Jean Victor Dos Santos; Fusieger, Andressa; Camargo, Anderson Carlos; Rodrigues, Fabíola Faria da Cruz; Nero, Luís Augusto; Perrone, Ítalo Tuler; Carvalho, Antônio Fernandes de.
Afiliación
  • Emiliano JVDS; InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Fusieger A; InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Camargo AC; InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Rodrigues FFDC; InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Nero LA; InovaLeite - Laboratório de Pesquisa em Leites e Derivados, Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Perrone ÍT; InsPOA - Laboratório de Inspeção de Produtos de Origem Animal, Departamento de Veterinária, Universidade Federal de Viçosa, Viçosa, Brazil.
  • Carvalho AF; Faculdade de Farmácia, Universidade Federal de Juiz de Fora, Juiz de Fora, Brazil.
Foodborne Pathog Dis ; 2024 Jul 18.
Article en En | MEDLINE | ID: mdl-39021233
ABSTRACT
Staphylococcus aureus is a well-known pathogen capable of producing enterotoxins during bacterial growth in contaminated food, and the ingestion of such preformed toxins is one of the major causes of food poisoning around the world. Nowadays 33 staphylococcal enterotoxins (SEs) and SE-like toxins have been described, but nearly 95% of confirmed foodborne outbreaks are attributed to classical enterotoxins SEA, SEB, SEC, SED, and SEE. The natural habitat of S. aureus includes the skin and mucous membranes of both humans and animals, allowing the contamination of milk, its derivatives, and the processing facilities. S. aureus is well known for the ability to form biofilms in food processing environments, which contributes to its persistence and cross-contamination in food. The biocontrol of S. aureus in foods by lactic acid bacteria (LAB) and their bacteriocins has been studied for many years. Recently, LAB and their metabolites have also been explored for controlling S. aureus biofilms. LAB are used in fermented foods since in ancient times and nowadays characterized strains (or their purified bacteriocin) can be intentionally added to prolong food shelf-life and to control the growth of potentially pathogenic bacteria. Regarding the use of these microorganism and their metabolites (such as organic acids and bacteriocins) to prevent biofilm development or for biofilm removal, it is possible to conclude that a complex network behind the antagonistic activity remains poorly understood at the molecular level. The use of approaches that allow the characterization of these interactions is necessary to enhance our understanding of the mechanisms that govern the inhibitory activity of LAB against S. aureus biofilms in food processing environments.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foodborne Pathog Dis Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA / PARASITOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foodborne Pathog Dis Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA / PARASITOLOGIA Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos